A successful fermentation is the first step towards a quality wine.
The continuous research on single strains and practical experience gained over many years in the market, allowed us to recommend products that provide the best results for each application condition.
Enartis has recently launched Easytech, a selection of direct inoculation yeast strains and fermentation activators that do not require traditional rehydration or previous dissolution, helping to save water and electricity in the winery.
The Easytech strategy includes selected yeast strains that are the result of a synergy between their production process and intrinsic characteristics that guarantee optimal fermentation performance even when inoculated directly into must.
Easytech also includes two micro-granulated yeast inoculation nutrients that, compared to tradition nutrients, are safer to use and easier to dissolve directly in juice.
The new Easytech strategy confirms, once again, Enartis’ commitment in finding safe, fast and easy-to-use solutions to make cellar work simpler and more sustainable.
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Wine producers in 50 countries
Application trials every year
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Nutriferm Arom Plus
Nutrient and biological fermentation regulator based on yeast autolysate and thiamine.
Nutriferm Arom Plus is rich in branched amino acids that can serve as precursors in the synthesis of fermentative aromas. Free amino acids are the most important precursors yeast use to synthesize substances such as higher alcohols, esters, and aldehydes that positively contribute to aroma intensity and complexity of the wine.
Isolated from late harvest Zinfandel from Williams Selyem Winery, EnartisFerm WS is considered one of the most robust Californian yeast strains.
It is well suited for a wide spectrum of red and white varietals and is recommended for fermentation of high °Brix juice and to restart stuck fermentations. EnartisFerm WS respects varietal and terroir characters and boosts fruit and spice expression, while contributing to both excellent complexity and structure enhancement with soft tannin extraction. It is particularly recommended for the production of high alcohol wines destined for medium to long-term ageing
EnartisFerm Aroma White
EnartisFerm Aroma White is recommended for the production of young, fruity white wines obtained from both neutral and aromatic grapes.
Fermentation at temperatures between 14-16°C produce varietal wines with fresh notes of mineral and citrus. Higher temperatures (17-20°C) produce intense aromas of white and tropical fruit. Due to its ß-lyase activity, it is recommended for the fermentation of thiol-producing varietals such as Sauvignon Blanc, Pinot Blanc, Riesling and Gewurztraminer.
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